Pecan Pie

slice of pie showing the crispy top and some of the custard on a white plate with pecans behind it

5 from 2 votes

This easy, delicious Classic Pecan Pie is loaded with chopped pecans, a gooey, buttery, caramel custard, and baked in the perfect flaky pie crust.

Prep Time30

Cook Time1 20

Cool Time4

Total Time5 50

Servings: pieces

Author: Miranda Couse

Ingredients

1 pie crust store-bought or homemade
2 cups chopped pecans
3 large eggs lightly beaten
1 teaspoon vanilla extract
1 cup granulated sugar
½ teaspoon salt
1 cup light corn syrup
1/3 cup melted butter

Instructions

Preheat the oven to 350 degrees F.
Place the 1 pie crust onto a lightly floured surface and roll out into a 12 inch circle.
Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
Trim the crust that hangs over the side of the pie plate so there’s only ½ inch of overhang.
Tuck the ½ inch of pie crust that hangs over the side of the pie plate underneath the crust and crimp the edges with your fingers or a fork.
Add the 2 cups chopped pecans into the bottom of the pie crust.
In a large mixing bowl, add in the 3 large eggs, 1 teaspoon vanilla extract, 1 cup granulated sugar, ½ teaspoon salt, 1 cup light corn syrup, and melted 1/3 cup melted butter. Stir until combined.
Pour the mixture on top of the pecans.
Place the pie in the preheated oven for 1 hour 10 minutes to 1 hour 20 minutes. The edges should be set and the center should very slightly jiggle like a setup jell-o or cheesecake and the center should reach 200 degrees F on a thermometer.
Cool for at least 3 to 4 hours before serving.
Cover and store in the refrigerator.

Notes

If the crust starts to brown too much, cover with a piece of foil or a crust shield.

Storage: Store the pie covered in the fridge for up to 5 days.

Freezing: once the pie is completely cooled, wrap the pie in plastic wrap, covering it very well and sealing it tightly. For additional protection while being stored in the freezer, wrap the pie in heavy-duty tin foil next. The pecan pie can be stored in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

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